Posts Tagged ‘Dairy’

Mini Blueberry Cheesecake

Cakes and Cookies

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t?

So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, into cheese that is.

As usual, I made up my mind to use whatever I had in my fridge or freezer and luckily, I had blueberries. Now, when it comes to blueberries I admit, I’m like a child, I just love coloring food with them, wondering how purple my food would turn out. So I added the blueberries to the cheese and played around with the ingredients. The result was a great cheesecake with a nice crisp bottom and cheesy soft top. Of course I also made it in mini cheesecake form using my silicon muffin pan because well…I just don’t seen to have enough space in my fridge to store a whole cake. And to be honest, mini cheesecakes look so much better and are consumed so much faster.

 

Mini Blueberry Cheesecake with berries

 

Mini Blueberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Cheese, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 12 Mini Cakes
 
Great mini cheesecakes. They look so decadent yet easy to make and taste delicious. Next time you want to impress your friends, make these.
Ingredients
For the cheese batter:
  • 250gr Cream Cheese (I used Philadelphia Light)
  • ½ cup Sugar
  • 2 Eggs
  • ½ tsp Vanilla Extract
For Blueberry layer:
  • ¼ cup Frozen (or Fresh) Blueberries
  • 1 tbsp White Sugar
For cake bottom:
  • 100gr (1 cup) Graham Cookies – Diced in food processor
  • 50gr Butter – Melted
Instructions
  1. Preheat oven to 350F (175C)
Make the graham cookie bottom:
  1. Mix diced cookies with melted butter until crumbs are fully coated with butter
  2. Grease muffin pan (each cup) with butter
  3. Divide mix evenly between 12 muffin cups in the muffin pan and tighten mix in each cup (I used the bottom of a glass to push the mix all the way down)
Make the cheese batter:
  1. Beat cream cheese, sugar, eggs and vanilla all together until smooth
  2. Remove ½ cup from cheese batter and set aside in a small bowl
Make the blueberry layer:
  1. In a small saucepan heat up blueberries and sugar over medium heat.
  2. Stir consistently until the mix thickens (5-7 minutes)
  3. Once a bit thick (should have a syrup consistency) remove from heat
  4. Add the fluids only to the ½ cup cheese batter you set aside earlier and mix together until even.
  5. Divide the blueberries left in the saucepan between the muffin cups. Place 1-2 (or whatever number of blueberries you have per cup) blueberries on each graham cookie layer in the muffin cups; Place in the middle.
Assemble the cakes:
  1. Dividing evenly, pour some of the purple cheese-blueberry batter you made into each muffin cup, on top of the blueberries.
  2. Gently, pour some of the white cheese batter (dividing evenly) on top of the purple cheese batter.
  3. Place in preheated oven for 20 minutes or until cake centers are almost set.
  4. Remove from oven and serve as is or upside down with the crumb layer being on top.
Notes
**These mini cakes can also be baked using muffin paper cups.

 

Mini Blueberry Cheesecake with berries

I’m not sure why but I always though that cheesecakes are complicated and that’s why I tried avoiding them, although I just love cheesecakes, I mean, who doesn’t? So I decided to take advantage of the fact that these past few days were a Jewish holiday that focuses on eating dairy (“Shavuot”) and dived in, […]

Read More

Baked Broccoli Feta Bites

Baked Goodies | Home Made Cooking

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is being celebrated by serving dairy foods, fruits and vegetables and these are my favorite. Imagine the variety of things one can make and bake from dairy products. Also, it’s so much easier than chicken and meat.

So the first thing I made preparing for Shavuot was Broccoli Feta Bites. To be completely honest, I didn’t just make it because of the holiday, as always with my cooking, it was a combination of the upcoming holiday and what I had in the fridge, and this time I had a bag of fresh broccoli and no real craving for yet another quiche, so I came up with something that looks beautiful, made easy and tastes fantastic. The kids loved it (hey, it’s small food, what’s not to like) and we all enjoyed a nice light dinner with these bites and a big side salad – so good!

 

Breaded Broccoli Feta Bites

 

Broccoli Feta Bites
Author: 
Recipe type: Main, Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 45 Bite Size Balls
 
Fun to eat, easy to make and healthy as an added bonus. Why not use your broccoli in a different way?
Ingredients
  • 650 grams Fresh (or frozen) Broccoli Florets
  • 2 Garlic Cloves – Diced
  • 2 Eggs
  • 7 tbsp Bread Crumbs
  • 100 grams Cheese – Grated (I used Cheddar)
  • 100 grams Feta Cheese – Crumbed
  • 2 tbsp Fresh Dill- - Chopped
  • 1 tbsp Dried Basil
  • Salt and Pepper to taste
  • ½ cup Bread Crumbs for Coating
Instructions
  1. Preheat oven to 375F (180C)
  2. Prepare large baking pan covered with parchment paper
  3. Place the ½ cup bread crumbs for coating in a small bowl and set aside for later.
  4. Cook the broccoli florets in a covered pot with boiling water. Cook for about 15 minutes.
  5. Drain the broccoli florets from water, place in a food processor and chop until diced.
  6. In a large bowl place the garlic, cheese, feta, dill, basil, bread crumbs and eggs and add in the diced broccoli. Mix all together until evenly combined.
  7. Scoop with teaspoon and roll into ping pong size balls.
  8. Roll in the bread crumbs you set aside for coating (1/2 cup) until fully coated and place on baking sheet.
  9. Once you’re done with all the balls, place in preheated oven for 25 minutes or until golden brown on the outside.
  10. Serve drizzled with tahini or with sour cream on top.

 

Breaded Broccoli Feta Bites

Breaded Broccoli Feta Bites

Shavuot is one of my favorite Jewish holidays. Shavuot commemorates the anniversary of the day the Torah (10 commandments) was given to the entire nation of Israel assembled at Mount Sinai. Now, that’s all nice and dandy but what I really like about the holiday is the food – obviously. You see, this holiday is […]

Read More

Homemade Mac & Cheese

Home Made Cooking

The easy solution for any lunch or dinner with the kids is Mac & Cheese. I have to confess that I’ve never made Mac & Cheese myself. I always have these kits with the macaroni and cheese powder you mix together and serve. I do buy the organic ones with no food colorings and all the nasty stuff but still…it’s from a box. So today I asked the kids what they want for dinner and the answer was Mac & Cheese, so I go to my cupboard, open it and find out that I’m out of Mac & Cheese kits. The kids were disappointed so I had to act. I read a few articles with tips on how to make cheesy sauces and came up with my own cheese sauce for the macaroni I had. We ended up with a very creamy and cheesy sauce and the best part was that I was able to use our favorite rice pasta. Everyone were happy and the kids said that they are not having that “box Mac & Cheese” again, I guess that says it all does it.

Homemade Mac & Cheese
Author: 
Recipe type: Main
Serves: 4 Servings
 
Easy, creamy and cheesy. One of our family's preferred comfort dishes. Just YUM.
Ingredients
  • 400 Grams Pasta (preferably small and short)
  • 2 tbsp Butter
  • 2 tbsp All Purpose Flour
  • 1 Cup Heavy Cream (I used 18% coffee cream)
  • 1 Cup Grated Cheese
  • 3 tbsp White Wine
  • Pinch Nutmeg
  • Salt to taste
Instructions
  1. Cook the pasta according to the directions on the pack, drain and set aside.
  2. In a saucepan over low heat, melt butter
  3. Once butter melted, add the flour gradually while whisking constantly to avoid lumps. Whisk for about 5-6 minutes.
  4. Add the heavy cream in the flour mix and whisk constantly for about 7 minutes. You should have a smooth and creamy mix.
  5. Add the wine, nutmeg and salt and whisk.
  6. Add the cheese; whisk it in and once melted turn the heat off.
  7. Pour the cheese sauce onto the macaroni and mix well. You can heat over low heat while mixing if macaroni got too cold.

 

The easy solution for any lunch or dinner with the kids is Mac & Cheese. I have to confess that I’ve never made Mac & Cheese myself. I always have these kits with the macaroni and cheese powder you mix together and serve. I do buy the organic ones with no food colorings and all […]

Read More

Corn Quiche – One of the easiest dinners

Home Made Cooking

 

Sometimes I find it really hard to be creative after a day at the office. I come back home, tired, all I want is for dinner to be on the table and the kids to be after their showers and everything ready for the morning after. But no, this is apparently not how this works 🙂 So I need to be creative. Read More

  Sometimes I find it really hard to be creative after a day at the office. I come back home, tired, all I want is for dinner to be on the table and the kids to be after their showers and everything ready for the morning after. But no, this is apparently not how this […]

Read More

Whole wheat Pizza

Baked Goodies | Home Made Cooking

A few years ago my husband and I decided to start eating healthier. Goat milk products, no food colorings and additives, eat whole grains and lots of fruit, veggies and fibers. Sound boring and not too tasty right? That’s what I thought. I know that deep inside we all know how junk food is bad for us and yet, we still eat it from time to time. Read More

A few years ago my husband and I decided to start eating healthier. Goat milk products, no food colorings and additives, eat whole grains and lots of fruit, veggies and fibers. Sound boring and not too tasty right? That’s what I thought. I know that deep inside we all know how junk food is bad […]

Read More

Chocolate Cheesecake with Strawberry Sauce

Cakes and Cookies

I was looking for a nice recipe for a cheesecake. I always make the ones that do not require baking, but this time I was determined to bake a cheesecake. It’s a whole different thing. Unbaked cheesecakes are more like mousse or ice cream to me, whereas baked ones – they’re a whole different league. Now…what’s better than a combination of chocolate and cream cheese and an easy to follow recipe? So I’ve found a great recipe on Taste of Home and changed it a little bit to fit my needs. Of course, I am adding the original recipe on the bottom of this post.
Bottom line? GREAT cake! Was gone after less then 24 hours. Will definitely make it again.

Chocolate Cheesecake with Strawberry Sauce

 

Chocolate Cheesecake with Strawberry Sauce
 
A great cheesecake with some refreshing strawberry topping. Easy to make and combines 3 great flavors: Chocolate, Cheese and Strawberries!
Ingredients
  • 1 ¼ cups tea biscuit crumbs (the most simple ones I could find)
  • ⅓ cup butter, melted
  • 3 tablespoons plus ½ cup sugar, divided
  • 2 packages (250 grams each) cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 150 grams evaporated milk (about ½ can)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, melted
Strawberry Sauce:
  • 8-10 fresh strawberries
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
Instructions
Make the Cake:
  1. Preheat oven to 325F (160C)
  2. Line the bottom and sides of a 9-in. square baking pan (I used a 22 inch round baking pan) with heavy-duty foil (I sprayed with vegetable oil just in case). In a small bowl, combine the wafer crumbs, melted butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
  3. In a large bowl, beat the cream cheese, flour and remaining sugar (1/2 cup) until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
  4. In another bowl, combine ¾ cup of the cream cheese mixture with the melted chocolate; set aside.
  5. Pour remaining cream cheese mixture over crust (the white batter).
  6. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl.
  7. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
  8. Using foil, lift cheesecake out of pan (don’t worry it will not stick)
Prepare the Sauce:
  1. Place strawberries in a blender; cover and process until well blended and pureed.
  2. Combine cornstarch and water in a glass (make sure you stir really well)
  3. Put the strawberry puree in a small saucepan and add the cornstarch mix. Stir to combine. Bring to a boil over medium heat. Cook and stir for about a minute or until thickened. Chill until serving (let it reach room temperature, but it’s also nice when it’s warm)

Chocolate Cheesecake with Strawberry Sauce

And here’s the original recipe: Chocolate Cheesecake Triangles

Chocolate Cheesecake with Strawberry Sauce

I was looking for a nice recipe for a cheesecake. I always make the ones that do not require baking, but this time I was determined to bake a cheesecake. It’s a whole different thing. Unbaked cheesecakes are more like mousse or ice cream to me, whereas baked ones – they’re a whole different league. […]

Read More

The perfect Blintzes or Wrap

Home Made Cooking

I usually don’t bother remembering how I made something, especially when it comes to blintzes. I mix milk with oil and flour, eggs and some sugar, take a look at the texture, decide it’s good to go and that’s it. Read More

I usually don’t bother remembering how I made something, especially when it comes to blintzes. I mix milk with oil and flour, eggs and some sugar, take a look at the texture, decide it’s good to go and that’s it.

Read More
Page 1 of 212